Sensory Evaluation and Proximate Quality of Smoked Bonytongue Fish (Heterotis niloticus Cuvier, 1829) Treated with Different Seasonings from North Eastern Nigeria

Abstract

This study investigated the effects of different seasonings salt (5%), garlic (3%), and ginger (3%) on the sensory and proximate quality of smoked Heterotis niloticus (bonytongue fish) in Northeastern Nigeria. The sensory results showed that Garlic-treated fish had significantly the highest overall acceptability (7.60 ± 0.49), followed by ginger (7.50 ± 0.50), while the control scored the lowest (5.00 ± 0.45). In terms of proximate composition, garlic- and ginger-treated samples had the lowest moisture (28.90% and 28.60%) and lipid content (15.70% and 15.50%), suggesting improved shelf life. Salt-treated samples showed the highest protein content (48.30%), while all treatments had similar ash and crude fiber content. The use of natural seasonings like garlic and ginger in fish smoking not only enhances taste and aroma but also reduces moisture and fat content, improving both quality and shelf stability. It is therefore recommended that fish processors adopt these natural additives in traditional smoking processes. Training programs should be introduced to encourage their use among small- and medium-scale processors, while policy support should promote the use of indigenous spices to reduce reliance on chemical preservatives and improve public health and food security.